Trenolin® SuperPLUS

Trenolin® SuperPLUS – powerful pressing and pre-clarification enzyme

Trenolin® SuperPLUS is a highly effective pressing and pre-clarification enzyme for the rapid breakdown of pectins. It shortens pressing and processing times, reduces labor and energy expenditure and increases pressing capacity in winemaking.

The enzyme is depsidase-free and therefore does not lead to the formation of undesirable volatile phenols. Trenolin® SuperPLUS can be used flexibly in grapes, must, juice, young wine, and sweet reserve/grape juice and is suitable for all white, rosé and red wine varieties.

Through targeted pectin degradation, filtration performance is preventively improved. In addition, the product enables the production of light, fruit-driven red wines. Trenolin® SuperPLUS is free of preservatives, Non-GMO and Non-Self-Cloning.

Advantages at a glance

• Shortens pressing and processing times
• Increases pressing capacities
• Preventively improves filterability
• Depsidase-free – no volatile phenols
• Suitable for white, rosé and red wines
• Free of preservatives, Non-GMO

Application

The required amount of enzyme is diluted with a little liquid and added evenly to the container. The effectiveness depends on addition amount, temperature and reaction time. The treatment temperature should be above 12 °C, ideally above 15 °C.

Dosage (guidelines)

• Grapes: approx. 5–10 ml/100 l
• Must: approx. 3–7 ml/100 l
• Juice: approx. 1–3 ml/100 l
• Young wine: approx. 1–3 ml/100 l
• Sweet reserve/grape juice: approx. 2–6 ml/100 l
• Must fermentation: approx. 2–4 ml/100 l

Area of application

Pressing, pre-clarification and processing of grapes, must, juice and young wine in professional cellar management.